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Tofu Stir Fry with Broccoli and Ginger

Yields2 Servings

This stir-fry is a great midweek family meal, if you don’t have broccoli, throw in any veggies you have to show ‘the love’ for your fridge leftovers!

 200 g Dragonfly Marinated Tofu
 2 Garlic cloves, peeled
 2.5cm piece fresh ginger, grated
 2 tbsp Honey
 3 tbsp Rice wine vinegar
 2 tbsp Oil
 300 g Tenderstem broccoli
 1 Large carrot, peeled and sliced
 1 tbsp Black sesame seeds
 300 g Rice noodles

Cut the tofu into cubes.


Place the garlic, ginger honey, soy and rice wine vinegar into a food processor or blender and blend to a smooth paste.


Heat the oil in a frying pan and add the tofu chunks and half the ginger mixture. Pan fry until golden then remove for the pan.


Add the broccoli and carrot and a little more oil if needed to the pan and stir fry the vegetables with the rest of the ginger mixture for 3-5 minutes until tender.


Return the tofu to the pan with the black sesame seeds and cook together for a further couple of minutes.


Toss the tofu mixture into freshly prepared rice noodles.

Nutrition Facts

Servings 2